Source: MORNING AG CLIPS, 11/6/17

Scientist from the Institute for Sustainable Agriculture in Cordoba Spain have genetically engineered wheat with lower gluten levels. The scientist used CRISPR to knockout 35 of the 45 copies of genes responsible for producing the main gliadin that is a problem for persons with celiac disease.The wheat cannot be used to make loaf bread due to low gluten levels, but can be used to make baguettes and rolls.

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